If you buy some delicious fresh sardines, why don’t you try this delicious pie? It has got all the flavors and smells of my land: Sicily. The preparation is basically simple, the only “problem” is to clean the sardines very well. However, if you aren’t very experienced in boning of the fish, ask for help from your fishmonger to trust. It’s a healthy and tasty starter with a delicate taste. As you know, the bluefish has got excellent nutritional properties. Also its attractive appearance will ensure a considerable success with your guests! Try it and enjoy your meal!
- 20 fresh sardines
- 120 grams cherry tomatoes without seeds
- 20grams Parmesan cheese, grated
- 2 tablespoon Caciocavallo cheese, grated
- 180grams breadcrumbs
- pine nuts
- black olives
- 2 cloves of peeled garlic
- Lemon zest
- a handful of parsley leaves,chopped
- dried oregano to taste
- extra virgin olive oil to taste
- ground white pepper to taste
- salt to taste
Preheat oven to 190 °. Clean sardines: you have to remove the head and the bowel. To obtain the fillets you have to open sardines and remove their central bone, but take care to leave them whole! In this way you couldn’t disconnect the two fillets. Mix in a bowl bread crumbs, cheese, lemon zest, 1 minced of clove garlic, parsley, pine nuts, chopped olives, after slowly add the oil until the mixture has a smooth texture and it will be blended. Now grease the aluminum or ceramic portion molds. Then pour the bread crumbs into the molds and let it adhere well. Remove the excess. Arrange the sardine fillets vertically and radially, so line the molds very well: a part of the sardine tail will get out of the molds. Fill with the mixture (without excess) and bend inward the fillets. Place the patties on a baking sheet and bake. Cook for about 10-15 minutes. Before you unmold them, let cool for a few minutes. Meanwhile prepare the tomatoes concassé that is cut into cubes the vegetables and season with olive oil, a chopped clove of garlic, a pinch of salt and a little oregano.
Place the pie on a flat plate, then place a round pastry on it and pour the tomato oncassè. Complete with parsley leaves and sprinkle with the tomatoes marinade liquid.